Process of manufacturing vegetable gelatin.



, white, and smells and tastes saline.

j UNITED STATES Patented October 20, 1903.

PATENT OFFICE.

ALBERT L. MARTIN, OF CLINTON, IOWA, ASSIGNOR TO ALONZO C. TENNEY,

OF CLINTON, IOWA.

PROCESS OF MANUFACTURING VEGETABLE GELATIN.

SPECIFICATION forming part of Letters Patent No. 742,124, dated October 20, 1903. Application tiled October 16, 1902. Serial No. 127,577. (No specimens.)

T0 rtZZ whom it may concern: I

Be it known that LALBERT L. MARTIN,a citizen of the United States, residing at Clinton, in the county of Clinton and State of Iowa, have invented certain new and useful Improvements in Processes of Manufacturing Vegetable Gelatin, of which the following is a specification.

' This invention relates to a certain new and useful improvement in processes or methods of manufacturing Vegetable gelatin.

I take a heretofore practically waste product (a mess) which from eXperiment'I have found to contain mucilaginous and albuminous matter, as well as cellulose, mineral matter, and water, and subject this to a treatment whichproduces a gelatin or food product which when used with milk will not coagulate the latter,and hence requires no soda. Furthermore, there is no disagreeable odor while cooking, no chemicals are required, and the pudding or food produced therefrom will harden in a comparatively short space of time.

Imay use any sea moss or moss which will gelatin; but the moss which I prefer to use is the O'hrondrus carraheen, or Irish moss, (a seaweed consisting of two algae-the Chrondrus crispus and Grlgortinamammihsa.) The moss is horny, translucent, pale-yellowish Like gelatin, it swells in cold water, dissolves in hot water,"and gelatinizes upon cooling- In carrying out my process I take the moss, thoroughly wash it and cleanse it from all sand and other impurities, bleach it, preferably in the sun, comminute it,then boil it in water and subsequently strain it, and then boil the resultant product down to a syrupy consistency. This is then spread out upon large pans and subjected togentle heat to evaporate it, whereby I get large sheets, resembling somewhat isinglass. This is then shredded, and when treated like other gelatins it dissolves readily and gives a superior quality of jelly.

ing apparatus which would perform the function in a proper manner.

the forms of sheets; but I prefer to take these sheets and shred them before placing on the market.

The product (a vegetable gelatin) is readily distinguished from the ordinary'animal gelatin by its lacking in that odor so common to animal gelatins, by its color, and by the fact that it will not coagulate the milk with which it may be used.

My vegetable gelatin is of superior quality, is cheaper, purer, goes farther, hardens quicker, and is much preferable to and more palatable than animal gelatin. v

In the process of drying my product I have found that the best results are obtained by the use of metal sheets, such as aluminium, although it may be dried in any desired manner. I

What I claim as new is- 1. The herein-described process of produc-" ing a vegetable gelatin, which consists in boiling a mess, straining the same, boiling the product down to a syrupy consistency, evaporating and shredding, as set forth.

2. The herein-described process of produc-' ing a vegetable gelatin, which consists in washing moss, bleaching it, comminuting it, boiling in water, straining, boiling the resultant product and evaporating, as set forth.

3. The herein-described process of producing a vegetable gelatin, which consists in washing moss, bleaching it, comminuting it,

boiling in water, straining, boiling the resultant product, evaporating, and then shredding, as set forth.

In testimony whereof I afiix my signature in presence of two witnesses.

ALBERT L. MARTIN.

Witnesses:

,MAMIE O. DUFFY, IDA BLoDT. 

